Monday, January 9, 2012
italian goat cheese and pesto spread
Hall of Fame! This spread doesn't look as good as it is. Just trust me and go make yourself some. Invite a few friends over or you'll be tempted to eat the entire spread yourself which may not be such a good idea. Serve with the little melba toasts. Delish!
italian goat cheese and pesto spread (The Sisters Cafe)
4 ounces goat cheese
8 ounces cream cheese
salt and pepper
3 tablespoons tomato paste
3/4 cup minced sun-dried tomatoes packed in oil
1/2 teaspoon balsamic vinegar
1 cup pesto (thick)
Line a medium sized bowl with plastic wrap, edges hanging over. Spray plastic wrap with cooking spray. Combine goat cheese, cream cheese and salt and pepper with electric mixer until smooth. Reserve 1/3 cup of the mixture. To reserved 1/3 cup mixture add tomato paste, sun-dried tomatoes and vinegar. Mix with spatula until smooth. Take half of the goat cheese mixture and spread on bottom of bowl. This part can be tricky since the plastic wrap likes to stick to the cheese and not the bowl as you're trying to spread it. Run a spoon under hot water until the spoon is warm then use the back side of the spoon to gently press the cheese mixture along the bottom of the bowl. Next spread with pesto then with the sun-dried tomato mixture. Smooth remainder of cheese mixture on top using the warmed-spoon trick. Cover and refrigerate for one hour. Before serving, invert onto a serving platter. Serve with toasted baguette slices.